I used liquorice powder to make these liquorice biscuits but do not worry if you don’t have any. The flavour is easily replicated using fennel seeds.
*Screeeech* That is the sound of the brakes being deployed in my life. I had a plan to catch and up and then rework my blogging days. But it all came to a sudden halt. For the first time in a long time I am blogging a day ahead of schedule. I prefer to be a month along so that when life throws a curveball I can catch it. But that has not been the case for 2 months now. Of course, I was a month ahead in August, so the ball has been caught! But now I feel like I am continuously juggling it. No matter how hard I try, I just cannot get on top of things. The week we got back from The Netherlands was the worst to be fair. I had 4 days in the office. One was spent cancelling all of our plans for Croatia.
Today’s inspirational recipe from Lavender and Lime ♥ Liquorice Biscuits ♥ #LavenderAndLime Click To Tweet
As we are unable to go we will go to Austria and Slovenia instead. That meant booking accommodation and car hire. I had to get hold of the insurance company to change our policy. And I needed to sort out our flights. Turkish Airlines were amazing as not only were we changing our destination, we had to change the dates. We cannot go to Istanbul either so we are flying two days later. I also looked into renewing my passport, but I have left it too late for this trip and would rather do it without penalty next year. That little look-see took up half a morning, in between other work. But a visit to Home Affairs cemented my decision. I also needed a new Visa for the trip, which takes place in less that one month. So by then, I need to have come up with a working plan.
Click on the links for conversions and notes.
- 300 g flour, plus extra for dusting
- 30 mls liquorice powder *
- 6.25 mls baking powder
- 5 mls fine salt
- 60 g fructose
- 60 mls canola oil
- 1 egg, lightly beaten
- 75 mls water
- Preheat the oven to 180° Celsius
- Place the flour, liquorice powder, baking powder and salt into a mixing bowl and give a quick whisk to combine
- Place the fructose, oil and egg into a stand mixing bowl and whisk until pale
- Fold in the flour then add the water and mix until a soft dough forms
- Tip out onto a lightly floured surface and gently knead for a few minutes
- Divide the dough into smaller portions to make it easier to work with and roll out until 6cm thick, lightly flouring the top as necessary
- Use a 5cm round cookie cutter to cut out the biscuits, and repeat, rerolling the dough as necessary, until all has been used up
- Place the biscuits onto a lined baking tray and place into the oven to bake for 25 minutes
- Remove from the oven and place the biscuits onto a wire rack to cool
Inspiration published on Lavender and Lime December 3:
- 2018: Coriander Butter
- 2017: Hiding In Plain Sight
- 2015: Christmas Mince
- 2014: December 2014 Showcasing In My Kitchen
- 2010: Snoek Braai
Do you ever feel like you are juggling too many balls at once?